Directions

REMOVE pork loin from elastic net. (There should be 2 pieces.) Trim excessfat. Make a cut lengthwise down the center of each piece, cutting to, butnot through, bottom. Starting from center-cut of each piece, slicehorizontally toward 1 side, stopping 1/2 inch from edge. Repeat on oppositeside. Unfold each piece of meat so that it lies flat.